Chef Benjamin Leaving Flyte for Governor's Club



Update: Chef Jake Stearns Returning to Flyte

Chef Bobby Benjamin, known for adventures in molecular gastronomy in the kitchen at Flyte World Dining & Wine, is headed to The Governor’s Club in Brentwood, where he will take over the country club’s dining operations. Benjamin, 28, will oversee a staff of 20 and will churn out a repertoire of breakfast, lunch and dinner in the dining room and bar.

An alumnus of kitchens at Spago in Beverly Hills, Seelbach Hilton in Louisville, Ky., and Capitol Grille in Nashville, Benjamin joined Flyte two years ago when it launched with chef Robert MacClure at the helm. When MacClure left for Acorn restaurant shortly after Flyte opened, Benjamin took over, co-leading the kitchen with Jake Stearns, who now heads up the prepared food offerings at Whole Foods in Green Hills.

At Flyte, the intense Benjamin made a name for himself with dishes such as short ribs with smoked peach, celery root, goat cheese, cocoa nibs and cinnamon and seared blue marlin with caramelized orange skin and droplets of parsnip ice cream. He plans to carry on his culinary experimentation at The Governor’s Club.

Flyte co-owner Scott Atkinson says a familiar name will be taking over at the Eighth Avenue restaurant, but he is waiting to finalize details before announcing the new chef.

P.S. Well, it's already official. Jake Stearns will be returning to Flyte.

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